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GRUB RESTAURANT CHICAGO

1230 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

GRUB RESTAURANT CHICAGO has been inspected 8 times by Chicago Department of Public Health since September 30, 2014. The most recent inspection, on May 3, 2016, found no infractions.

4 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on October 3, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 2, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 19 times across 4 separate inspections, most recently on September 23, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on September 3, 2015. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 3, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RAW WOOD CABINET NEAR SMALL REACH-IN COOLER WHERE MILK IS STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • : CLEAN THE FOLLOWING: CAN OPENER AND HOLSTER CONNECTED TO THE PREP TABLE, PREP TABLE SHELVES, STORAGE RACKS THROUGHOUT, EXTERIORS OF BULK FOOD STORAGE CONTAINERS, SIDES, EXTERIORS, GASKETS ON DOORS TO COOLERS WHERE FOOD DEBRIS IS PRESENT, AND INTERIOR OF REACH-IN COOLER IN REAR WHERE FISH IS STORED, CABINET INTERIORS OF IN FRONT AREA UNDERNEATH THE EXPRESSO MACHINE AND COUNTER WHERE CLEAN GLASSES ARE STORED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUST BUILD-UP FROM ALL CEILING VENTS AND CEILING TILES IN REAR FOOD STORAGE AREA AND WHEREVER PRESENT. CLEAN DIRT, FOOD SPLATTERS AND STAINS FROM ALL OTHER WALLS THROUGHOUT NOT PREVIOUSLY MENTIONED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE ALL CLUTTER INSIDE REAR OUTSIDE STORAGE ROOM. ALL ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
  4. Complaint

    10 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID(XEROX COPY) CHICAGO FOOD SERVICE SANITATION CERTIFICATE PROVIDED OR POSTED AT TIME OF INVESTIGATION. SERIOUS VIOLATION 7-38-012(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 10-2-14 ON REPORT#1497435 NOT CORRECTED. -33-: MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS. -35- MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE. -36-PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.-38- MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE. NON COMPLIANT VIOLATION SERIOUS 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RAW WOOD CABINET NEAR SMALL REACH-IN COOLER WHERE MILK IS STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CAN OPENER AND HOLSTER CONNECTED TO THE PREP TABLE, PREP TABLE SHELVES, STORAGE RACKS THROUGHOUT, EXTERIORS OF BULK FOOD STORAGE CONTAINERS, SIDES, EXTERIORS, GASKETS ON DOORS TO COOLERS WHERE FOOD DEBRIS IS PRESENT, AND INTERIOR OF REACH-IN COOLER IN REAR WHERE FISH IS STORED, CABINET INTERIORS OF IN FRONT AREA UNDERNEATH THE EXPRESSO MACHINE AND COUNTER WHERE CLEAN GLASSES ARE STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE VIOLATION #29
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE VIOLATION #29.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUST BUILD-UP FROM ALL CEILING VENTS AND CEILING TILES IN REAR FOOD STORAGE AREA AND WHEREVER PRESENT. CLEAN DIRT, FOOD SPLATTERS AND STAINS FROM ALL OTHER WALLS THROUGHOUT NOT PREVIOUSLY MENTIONED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SEE VIOLATION #29.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE VIOLATION #29
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE ALL CLUTTER INSIDE REAR OUTSIDE STORAGE ROOM. ALL ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
  5. Complaint

    0 infractions

  6. License Re-Inspection

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ONE UPRIGHT REACH IN COOLER IN THE FRONT PREP AREA AT 44.9 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL MULTI USE ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS AND THE VENTILATION HOODS ABOVE EACH COOK LINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE AND AT THE MOP SINK. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE.
  7. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED AN UPRIGHT COOLER IN THE FRONT PREP AREA AT 46.7 DEGREES F. ALSO NOTED THE PREP COOLER IN THE MIDDLE PREP AREA AT 47 DEGREES F. MUST REPAIR AND MAINTAIN COOLERS AT 40 DEGREES F AND BELOW. THE HOT AND COLD HOLDING UNITS ALONG THE FRONT SERVICE LINE,THE REACH IN FREEZER IN THE REAR, THE SMALL PREP COOLER IN THE FRONT PREP AREA AND THE REAR 6 DOOR REACH IN COOLER ARE NOT ON AND OPERATING AT THIS TIME. MUST HAVE ALL HOT AND COLD HOLDING EQUIPMENT ON AND OPERATING TO VERIFY THAT EACH UNIT MAITAINS PROPER TEMPERATURES.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING DURING THE FINAL RINSE CYCLE. MUST REPAIR.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD AND FOOD CONTACT SURFACES NOT PROPERLY PROTECTED. MUST FINISH INSTALLING THE BARRIER AT THE FRONT HOT HOLDING STATION. MUST ALSO PROVIDE A CLEAR SEPARATION ALONG THE LEFT SIDE OF THE FRONT COUNTER TO PROTECT THE SMALL PREP COOLER AND THE FRONT PREP AREA. (INSTALL BEHIND AND ALONG SIDE THE COOLER/COUNTER).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL MULTI USE ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR OF VENT COVERS AND LIGHT SHIELDS ABOVE THE REAR PREP AREA. ALSO, DETAIL CLEAN THE INTERIOR OF FRYERS AND THE VENTILATION HOODS ABOVE EACH COOK LINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS UNDER SINKS, UNDER PREP TABLES AND BEHIND EACH COOK LINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS FOR THE LIGHTS ABOVE THE FRONT HOT AND COLD HOLDING STATIONS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACKFLOW DEVICE AT THE ESPRESSO MACHINE AND AT THE MOP SINK. ALL COOKING EQUIPMENT MUST BE COMPLETELY UNDER THE VENTILATION HOOD. (THE SOUP KETTLE MUST BE UNDER THE HOOD IN THE FRONT PREP AREA). MUST FINISH INSTALLING THE SODA DISPENSER OR REMOVE.
  8. License

    0 infractions

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